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Author Archive

Centrifugal separation processes for food and protein production: principles, separators, decanters, applications and process design

Publicerad: 4 april, 2022 av Malin Komaiszko |

Course Invitation.

During the 2-days the course, the participants will obtain fundamental knowledge of separation processes – high speed separators and decanters – and applications with regards to food applications. Furthermore, the course will include pilot tests, which will provide the participants hands-on experience with both high speed separators and decanters. The lecturers of the 2-days course will be industrial specialists in the field. The course will be suitable for personal and researchers working in the field of food protein production but also Master and PhD student.

High speed separators and decanter are well established in the food industry for the separating products with a density difference. Classic applications for separators are e.g. the skimming (fat removal) of milk or clarification of wine.

This will be a unique chance to learn more about separation technology and to ask all the questions you might have to our experts. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field. 

SIGN UP HERE

Pressure-driven membrane processes for food protein, 22 – 23 March 2022

Publicerad: 25 februari, 2022 av Malin Komaiszko |

Welcome to this both practical and theoretical course at the pilot plant at LTH Food Technology 

The course will introduce you to the fundamentals of the membrane technology, its applications and best practices. It will provide the participants hand-on experience during lab and pilot scale experiments. There is no need to have a background within Food Science in order to attend as the level will be tailored to the people attending. 

This will be a unique chance to learn more about membrane technology and to ask all the questions you might have to our experts. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field.  

The course is free of charge for however it will render a de minimis value. For detailed schedule, se below  

To sign up, please use the following link – Sign up 

A common dinner will be arranged for all participants of the course  

Please note: Accommodation has to be arranged by the participants themselves.   

The 2-days course will be provided in a co-operation of the Department of Food Technology, Engineering and Nutrition together with the Membrane Group at Lund University. 

Schedule  

Day 1, March 22

09:30 – 10:00 Registration and Welcome 

10:00 – 11:00 Fundamentals of membrane processes 

11:00 – 12:00 Pressure-driven membrane processes  

12:00 – 13:00 Lunch 

13:00 – 14:00 Membranes and modules (visit to the ChemEng pilot hall) 

14:15 – 15:00 Process design and process integration 

15:00 – 15:30 Coffee break 

15:30 – 16:30 Membrane processes in food applications – Part I  

16:30 – 17:30 Membrane fouling and cleaning 

18:30 – Dinner 

Day 2, March 23

08:30 – 10:00 2 x Membrane companies e.g. GEA, Alfa Laval, TetraPak  

10:30 – 11:00 Coffee 

11:00 – 12:00 Membrane processes in food applications – Part II 

12:00 – 13:00 Lunch 

13:00 – 15:00 Pilot test – Part 2 

15:00 – 15:30 Coffee break  

15:30 – 16:30 Discussion of pilot test results 

16:30 – 17:00 Evaluation and Graduation   

Wanted: Smart solutions for alternative protein sources and snacks

Publicerad: 28 juni, 2021 av Malin Komaiszko |

On June 23, Foodtech Innovation Network and Region Skåne arranged a workshop where Region Skåne presented their challenges within alternative proteins and snacks while Foodtech Innovation Network members were allowed to present proposals for solutions. 

The workshop aimed to have an early dialogue to share experiences, see opportunities and find solutions for the future. 

We want to thank Region Skåne and all our members who participated and presented their proposals. Together we create the food system of the future, today! 

If you have questions, please contact bjorn.lagnevik@innovationskane.com